Strawberry Shortcake Scones

Tender flaky scones with fresh strawberries throughout and a dreamy glaze!

by Amy on February 6, 2013 · 37 comments

(Note: what are the odds I would write about mail service being 6 days a week, the night before the USPS decides to cancel mail service on Saturdays?)

Some things are just certain – death, taxes, mail delivery 6 days a week. And Trevor’s excitement over anything with strawberries.

While away from my computer, and my Pinterest screen left up, I heard with a squeal,”Mommy! Mommy! WHAT ARE THOOOSE????” coming back to see him pointing at these scones. 

Up until a year ago, I had never eaten a decent scone, and couldn’t understand why everyone loved them so much. I thought they were dry and tasteless. And that’s because all the ones I had tried…were. Then sister Jen made some for a family get together. They were fantastic. And I fell in love.

Tender flaky scones with fresh strawberries throughout and a dreamy glaze!

These were my first attempt at homemade scones. I couldn’t believe how easy they were to make. And they reminded me of the ones from a year ago – flaky, tender, and full of flavor.

I feel an obsession coming on…

Strawberry Shortcake Scones
Prep time
Cook time
Total time
Tender flaky scones with fresh strawberries throughout and a dreamy glaze!
Serves: 12
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
  • 12 strawberries, hulled and diced
  • 3/4 cup half and half
For the glaze
  • 3 cups powdered sugar
  • 1/4 cup half and half
  • 1/2 teaspoon vanilla
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
  3. Toss in strawberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
  4. Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
  5. Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
  6. In the meantime, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
  7. Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!
adapted from Alaska from Scratch


Leave a Comment

{ 37 comments… read them below or add one }

Stephanie July 17, 2015 at 11:19 am


These look amazing and I cant wait to try them! I wonder how I could make these in a gluten free version.


Ana May 11, 2015 at 7:21 pm

Yummy scones! I added too much half and half so it took a bit longer to bake, but they still turned out well. Thanks for the recipe!


Kristen April 27, 2015 at 12:19 pm

These are so beautiful, Amy!


Amy @Very Culinary April 27, 2015 at 12:49 pm

Thank you so much, Kristen!


Linda Walker March 29, 2015 at 2:40 pm

I just saw this receipt in Pinterest tried it it was awesome so I reposted it to my friends on fb


Amy @Very Culinary March 29, 2015 at 6:55 pm

Happy to hear it! Thanks, Linda!


beth March 23, 2015 at 7:05 pm

You missed the strawberries!!!


Amy @Very Culinary March 23, 2015 at 7:11 pm

What do you mean, Beth? They’re in the list of ingredients and mentioned in step 3 of the directions. O.o


Doreen March 8, 2015 at 1:23 pm

Do you know of a gluten-free version to this recipe? These look amazing!


Amy @Very Culinary March 8, 2015 at 6:22 pm

I don’t, sorry :( But I’ve heard good things about Pamela’s gluten free flour. You could see about buying some and subbing, although I can’t guarantee the results. Good luck!


nancy March 11, 2015 at 4:57 pm

Use pamela’ s baking mix or other gluten free baking mixes of your liking but add 1 cup more than recipe calls for or a half cup of potatoes FLOUR! Gluten free flours tend to be finer sifted so by adding more you can get the right consistancy!


Kim March 4, 2015 at 5:23 am

Can you use a different fruit-like blueberries? I can’t have strawberries & I really want to make these.


Amy @Very Culinary March 4, 2015 at 6:10 am



Patty Duryea March 1, 2015 at 1:02 pm

Looks yummy!!


Rita Fig January 27, 2014 at 9:52 am

Want to make these today, but am car challenged today…grrrr. The only ingredient I don’t have is the half and half… Have you ever substituted regular milk for it? Dying to make!! Thanks!


Amy @Very Culinary January 27, 2014 at 12:05 pm

Hi Rita! I haven’t ever made them with regular milk. I recommend using the half and half – it’ll be worth the wait!


chandler yarrum December 4, 2013 at 8:12 pm

Oh my stars! I have had scone and these sound delicious. The best scones I had were made by a man I worked with years ago.


Amy @Very Culinary December 4, 2013 at 8:47 pm

These are a favorite in my house – I make them all the time!


Kelly April 14, 2013 at 2:05 pm

How do I store them????


Amy April 14, 2013 at 3:54 pm

Hi Kelly – mine have actually never lasted long enough to need to store them, but my guess is you could leave them out on a plate for a day, in the refrigerator if longer. But do not put them in a ziploc bag because that will trap moisture and make them soggy.


Kim April 1, 2013 at 7:10 pm

Just made these as a trial for a baby shower treat. Yummy!! I did half of them as mini scones and they are adorable and wonderfully moist. (I diced half the berries smaller to account for smaller scones and they were just as good as the bigger scones.) Thanks for the recipe!


Amy April 1, 2013 at 9:22 pm

Oh yay! I can’t imagine anyone not loving these…and in mini? Everything is better when it’s cute, amiright?


Kim February 18, 2013 at 7:07 am

I have never really understood their magnetism, either. But they get me like no other sweet treat. I CRAVE scones. I am even fine with the occasional dry one. But these look anything but. These look moist, flaky and delectable. And I love the chunks of strawberries.


Faye February 18, 2013 at 5:19 am

I’m just now getting back into baking and plan to make it a hobby and I will try this strawberry shortcake scones recipe ASAP!


Dani H February 8, 2013 at 9:46 pm

may i have one now, please?


Heather @ Sugar Dish Me February 7, 2013 at 4:49 pm

I made some apple pie scones this past fall. Also my first attempt and I loved them (way better than the dry crumbly biscuit blech I’ve had everywhere else). I’ll be trying these!!


Mom February 7, 2013 at 11:17 am

I love scones either dry or moist, but my other half hates them because they are usually dry.
Can’t wait to give this recipe a try.


Joanne February 7, 2013 at 6:03 am

I just can’t get into scones either and I’m sure it’s because I just haven’t found the right recipe. Definitely giving these a try! Anything with strawberries has to be a good thing.


Stephanie February 6, 2013 at 5:51 pm

I, too, have only had experience with dry, tasteless scones. I think I’ve probably had one, maybe two, good ones in my life. Yours, I’m sure I could trust. Trevor has good taste.


Jen February 6, 2013 at 12:38 pm

Ok, seriously? What are the chances that I would be making scones, the very ones you mention, the SAME day you post this?! Yes, I’m serious…planned it a week ago. I’ll have to try these too!


Amy February 6, 2013 at 1:25 pm

WHOA. No kidding, Jen? I’ve been meaning to get that recipe from you….please send!


Melissa February 6, 2013 at 9:29 am

Awww Trevor. I bet he was MAD for these.

I hear you on scones. I thought they were dry, cakey, painful things, like bad southern biscuits. Then – seriously – Central Market changed my mind. We were there together one day, Steve and I, and he spotted a sample of some scones over at the bakery. Holy cow. LOVE. I avoid buying a big container of them now every time I’m there. And with strawberries? *Cries* Come make some for me, wouldja?


Amy February 6, 2013 at 11:33 am

Ya, Trevor. He was over the moon! He’s so easy. With Haley…I need to buy her a pony or something. Lol.

I completely understand the not buying them in bulk now. And especially these, with the icing. I die. I’m going to make these again, without question, but afraid I might devour too many the first day. How to control myself….?


Jerry | Simply Good Eating February 6, 2013 at 8:29 am

Hi Amy,

I gotta say, those are some delicious looking scones. I can imagine how wonderful they are with a cup of coffee. Yum!


Amy February 6, 2013 at 11:30 am

Thanks, Jerry! A tall glass of milk washed mine down, but I think coffee or tea would be the more popular choice ;-)


pam February 6, 2013 at 7:44 am

do you believe I have never eaten and/or made a scone?


Amy February 6, 2013 at 11:29 am

Really, Pam? Reaaallly? Wow. You and I can live under a rock together!


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